Introduction

This decadent-tasting breakfast is simple to make, and you can use any combination of fruit and spices that you have to hand. Frozen berries with chunks of white chocolate, banana and cinnamon, even grated orange rind and dark chocolate for a luxury twist – the possibilities are endless.

Serves 6

Easy

Ingredients

300g

oats

1

apple

30g

butter, plus a little extra for greasing

1 tbsp

honey

1 tsp

ground cinnamon

Instructions

Preheat the oven to 180°C/350°F/gas 4.

Tip the oats into a mixing bowl, and grate the apple over the top – I leave the skin on for extra goodness. Stir it into the oats quickly to prevent the apple from browning as it comes into contact with the air.

Pop the butter into a microwave-proof dish and ping on a high heat for 20 seconds to melt. Add the honey and cinnamon to the melted butter and stir, then pour into the oat and apple mixture, and stir again thoroughly.

Lightly grease a baking tray or roasting dish, and tip in the oat mixture. Even it out with a spoon, but don’t press down: you want it to clump together in chunks, not make a flapjack. Pop it into the centre of the oven for 30 minutes, shaking it gently halfway through.

Allow to cool completely, then put it into an airtight container. It will keep for a few weeks if stored in a cool dry place.

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Jack is back with a year of seasonal, inspiring and thrifty recipes. In her second book, Jack gives us a full year of inspiring new recipes, making the most of seasonal produce, yet with her trademark budget approach.